Skip to content

Honey and Chilli Glazed Duck Breasts

Honey and Chilli Glazed Duck Breasts

Marcus Bawdon’s classic duck recipe makes an exciting change to chicken on the barbecue and works excellently on our Classic Grillstream range. 


  • 2 duck breasts skin on 
  • Coarse Sea Salt and fresh ground black pepper to season 
  • 2 tbsp runny honey 
  • 1 tsp chilli flakes (I went for mild Turkish chilli flakes)

Step 1: 

Dry off the duck breast with kitchen paper and score the skin in a diamond pattern with a sharp knife, just cutting through the skin, not the fat.

Step 2:

Season the duck breasts generously with salt and pepper.

Step 3:

To cook so that the duck is lovely and moist in the middle, (and still a little pink), set the grill up for full heat on 2 burners (next to each other).

Step 4:

Place the duck skin-side down for around 4-5 minutes to really crisp up the skin. Turn the duck over and cook on the meat side for 4-5 minutes.

Step 6:

Meanwhile, mix the chilli flakes into the honey and start glazing the duck breasts with a pastry brush. To ensure that the honey doesn’t burn, turn the duck breasts over occasionally.

Step 7:

Aim for a temperature off the grill of 60-65°C so that the meat is juicy and slightly pink. Rest off the grill for 5-10 minutes and then serve.

Mark Milligan
Previous Article
Grilled courgette and goat's cheese bites
Next Article
Peri Peri style roast chicken with spicy rice